Temporal dominance of sensations and sensory profiling: A comparative study

By David Labbe, P. Schlich, N. Pineau, F. Gilbert, Nathalie Martin. 2009

209 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/a3cf6b8c022ca969b97a60ea8813003dd706b087

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. A. Saint-Eve
2. I. Déléris
3. M. Panouillé
4. Fanny Dakowski
5. I. Souchon
6. S. Cordelle

Citations in the corpus

• How Texture Influences Aroma and Taste Perception Over Time in Candies (2011, methodology): “This method has already been used for various products with different texture properties, such as waters and beverages (Le Reverend et al. 2008; Teillet et al. 2010), cereals (Lenfant et al. 2009), partially dealcoholized wines (Meillon et al. 2009), gels ( Labbe et al. 2009 ), or dairy products (Pi”